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Persian nougat glacé

Deceptively simple to make.

By Lisa Featherby
  • 15 mins preparation
  • Serves 6
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  • For lining: rice paper
  • 500 ml thickened cream, whisked to soft peaks and refrigerated (2 cups)
  • 1 Italian meringue
  • 200 gm Turkish delight, finely chopped
  • 200 gm pistachios, coarsely chopped
  • To serve: pistachio pashmak, rose syrup and Iranian confetti (see note), optional


  • 1
    Line an 8cm x 8cm x 32cm terrine mould with plastic wrap, then line base and sides with rice paper and set aside.
  • 2
    Fold cream through Italian meringue with a plastic spatula. Fold through Turkish delight and pistachios, then spoon into prepared mould. Smooth top, cover with rice paper, trim edges flush, then freeze overnight.
  • 3
    To serve, turn out nougat glacé from mould, thickly slice with a warmed serrated knife and serve with pistachio pashmak, rose syrup and Iranian confetti.


Note Pistachio pashmak and Iranian confetti are available from Pariya Foods. Rose syrup is available from Simon Johnson and select Middle Eastern delicatessens.